Black Habanero

Capsicum chinense

A rare habanero with very long pods (for a chinense pepper) that can reach up to 6", though are more commonly 3-4". Ripens to a deep, dark brown-black. Pods have medium heat, with a fruity and raisin like flavor. An interesting, attractive and still uncommon variety.

Seed Availability

Seeds are not available for the Black Habanero. Please visit our seed store to view current selections. Seeds were last available in April 2016.

Days to Maturity

80-90 days.

Heat Level

Medium.

Origin

Originally from a cross of Clavo to Long Chocolate Habanero, done by a chile pepper enthusiast. Clavo is a mild heat version of Fatalii, while the Long Chocolate Habanero is a very hot habanero variety.

Germination Info

Start seeds in small containers from 8-10 weeks prior to the last frost date. Plant seeds approximately 1/4-1/2" deep in moist, well drained potting soil. Most standard soil mixes are suitable for pepper seeds. Soil temperature must be kept at 75-90F for proper germination. Cool soil, particularly at night can inhibit or significantly delay germination. To keep soil temperature warm, start seeds indoors, in a greenhouse and/or use a seed starting heat mat. Keep soil moderately moist, though not overly, dripping wet. Water soil when the soil surface just begins to dry. Allow proper air circulation for containers.

Optionally, seeds can be dipped in a dilute hydrogen peroxide mix (1 tsp hydrogen peroxide per cup water) for one minute to disinfect seeds prior to planting. If your soil or seed setup is susceptible to mold growth this can be useful to kill mold spores.

Once seedlings have sprouted, keep in small containers until a few sets of leaves have developed. Transplant to larger containers or outdoors. If transplanting outdoors, make sure to harden off seedlings by exposing them to only filtered sunlight for up to 1-2 weeks. Thin plants to 3-4 ft and rows to 6-10 ft.